THE DAIRY KITCHEN
Chargrilled Peaches with Lime Cream Cheese and Maple-caramelised Macadamias and Seeds
By THE DAIRY KITCHEN
Preparation 15 MINS
Cooking 5 MINS
The taste of summer with char-grilled peaches topped with crunchy toffeed nuts and seeds and served with a cool and creamy lime cream cheese dollop.
Maple-caramelised macadamias and seeds2 tablespoons macadamia nuts, roughly chopped
1 tablespoon sesame seeds
1 tablespoon sunflower seed kernels
1/4 cup pure maple syrup
Everything Else2/3 cup thickened cream
1 teaspoon caster sugar
125g cream cheese, softened
1 teaspoon finely grated lime zest
1/4 cup brown sugar
1/2 teaspoon ground ginger
4 ripe but firm peaches, cut in half and stone removed
20g butter, melted
Ensure your peaches are lovely and ripe, but still firm for this recipe. Try this recipe with nectarines or large plums when they are in season.
- For the maple-caramelised macadamias and seeds, stir the macadamias and seeds in a small frypan over medium-high heat until lightly browned and toasted. Add the syrup. Cook, shaking the pan constantly until nuts and seeds are coated and the mixture is thickened slightly, about 1-2 minutes. Spoon onto a baking paper lined tray and cool. Break into pieces.
- Use an electric mixer to beat cream and sugar until firm peaks just form. In a separate bowl, beat cream cheese and lime zest until soft and creamy. Whisk in the cream in two batches. Refrigerate until required.
- Combine the sugar and ginger in a small bowl. Brush the peach halves with melted butter and cook on a char-grill plate or barbecue over medium-high heat for 3-5 minutes or until lightly charred. Place cooked peaches to a dish and sprinkle with sugar mixture. Set aside, covered loosely in foil, for 5 minutes for the sugar to melt.
- Serve peaches warm or cool, dolloped with lime cream cheese and sprinkle with caramelised macadamias and seeds.